Oat-flakes: 200 ml
Pumpkin: 500 grams
Carob: 1 tablespoon
Walnuts: 200 grams
1 tablespoon of lemon juice
Peel and dice the pumpkin, and bake in the oven until done. In the meanwhile, drench dates in hot water, blend oat-flakes and nuts. Make a puree from dates and a half banana (add a little bit of water to get the right consistency). Mix oat-flake flour with the puree (save two tablespoons of it for later) and nuts in a dish. Stir thoroughly and add water if needed.
Take the baked pumpkin out from the oven, and replace it by the dough you just prepared. Blend the pumpkin, and put it into two bowls: one with carob and one with date-banana puree. Stir both thoroughly.
Slice the remaining half of the banana and squeeze with lemon juice — this will be used for decoration. Take the dough out from the oven and put the layers of pumpkin-dates-banana and pumpkin-carob puree on it. Leave in the oven for 30-40 minutes more.
When the cake is done, decorate it with walnuts and banana slices.